– Cheese, I used Grana Padano, but feta would be perfect for this recipe too
– Herbs, I used fresh thyme, but some basil or parsley would also be good

Method:

1. Slice the onion and red pepper into thin strips (see photo), cut up the zucchini into capital Ds (see photo), and chop the mushrooms (see photo).
2. Heat the olive oil in a pan. Add vegetables and fry until tender and aromatic. Add some salt (1/4 of a tsp).
3. In a bowl, beat the eggs together. Add the cooked vegetables to the bowl, add the fresh thyme (or whatever herb you’re using) and give everything a quick stir.
4. Pour this mixture back into the hot pan. Lower heat and cover.
5. When the lower side of the omelet is golden and the upper side is dry but not fully cooked, flip the omelet. Use a spatula, or simply flip the omelet onto the lid of the pan and then slide it back into the pan with the golden cooked side up. Turn off the heat.
6. Slide the omelet onto your plate and grate some Padano cheese on it, or crumble some feta.

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Who is behind Confetti?

Hello and welcome to my world of confetti!
My name is Loulou and I live in the charming city Montreal.
I am a lover of coffee, photography, music, colours, words, bicycles, languages, road trips, laughter, design and cheese.
I am a teacher by education and an aspiring photographer by passion.
Confetti is a scrapbook of the little thoughts, ideas, dreams, memories, etc that add colour to my life.
Note on photography: All photography on Confetti is mine, unless otherwise noted. If you like a photo and feel like using it, I would appreciate it if you notify me first. You can e-mail me or leave a comment on the post.